You’re driving down Lexington Avenue, maybe stuck in that specific brand of Hollywood traffic that makes you question every life choice you’ve ever made, and you see it. It’s unassuming. It’s tucked away. But the Sitting Duck menu is currently one of those "if you know, you know" situations that defines the Los Angeles dining scene in 2026. This isn't just another gastropub trying to sell you a $22 burger with a wilted arugula garnish. It’s a specific, poultry-centric philosophy that manages to feel both incredibly high-end and totally approachable.
The hype is real.
Most people think "duck" and they think of fancy French bistros with white tablecloths or maybe a late-night Peking duck run in the SGV. The Sitting Duck flips that. It takes the richness of duck and applies it to comfort food in a way that feels obvious once you taste it, but totally revolutionary when you're looking at the physical menu. Honestly, it’s about time someone treated duck with the same casual respect we give to chicken or beef.
What’s Actually on the Sitting Duck Menu?
Let’s get into the weeds. If you’re heading there for the first time, the Sitting Duck menu can be a little overwhelming because it’s dense. It’s not a ten-page cheesecake factory book; it’s a tight, focused list of items where almost everything is a "must-order."
The undisputed king of the table is the Duck Confit Poutine. Most places use a generic gravy and some squeaky curds. Here, they take duck fat fries—which are double-fried, by the way—and smother them in a rich, 24-hour duck bone marrow gravy. It’s heavy. It’s aggressive. It’s probably enough calories to power a small village for a week, but the texture of the shredded confit leg meat against the crispy potatoes is basically a spiritual experience.
Then you’ve got the sandwiches.
The "Sitting Duck Burger" isn't actually a burger in the traditional sense. It’s a blend of ground duck breast and high-quality chuck. It’s juicy. It’s fatty. They top it with a plum compote and pickled red onions. That acidity is key. Without it, the whole thing would be too much. It’s that balance that separates a good chef from someone who just throws expensive ingredients at a plate.
The Small Plates You’ll Probably Overlook
Don’t sleep on the "Duck Wings." People usually go straight for the mains, but these are tossed in a spicy, sticky pomegranate glaze. Duck wings have more structural integrity than chicken wings. They’re meatier. They stand up to the heat of the fryer better.
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Also, the salad. Yeah, I know. Nobody goes to a place called The Sitting Duck to eat greens. But the smoked duck breast salad with candied walnuts and a balsamic reduction is surprisingly light. It’s the "I’m trying to be healthy but I still want to enjoy my life" option.
Why the Sitting Duck Menu Works When Others Fail
A lot of restaurants try to do "concept" menus and they fall flat because they get too cute. They try to put duck in the dessert (well, actually, they do have a duck fat caramel brownie, but that’s the exception). The reason the Sitting Duck menu succeeds is that it respects the ingredient.
Duck is notoriously hard to cook. It’s easy to end up with something that’s either a rubber band or a grease fire. The kitchen staff here—led by chefs who clearly spent some time in serious fine dining before deciding they’d rather serve people in t-shirts—understands the render.
They render the fat slowly.
They use the byproduct.
Nothing goes to waste. That’s the "business" side of why this menu is so smart. When you use the whole bird, your margins stay healthy even when poultry prices are spiking. It’s a masterclass in culinary economy disguised as a cool neighborhood hangout.
The Beverage Pairings
You can’t talk about this menu without talking about what you’re drinking. Because duck is so rich and fatty, you need something to cut through it. The bar program is heavily skewed toward high-acid orange wines and local IPAs.
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- The Pinot Noir Selection: They have a specific list of Oregon Pinots because, let’s be real, nothing pairs better with duck.
- Craft Soda: For the non-drinkers, they do a house-made ginger beer that is spicy enough to clear your sinuses.
- The "Fat-Washed" Cocktails: They do a duck-fat washed Old Fashioned. It sounds gimmicky. It’s not. It adds a silky mouthfeel to the bourbon that makes the drink feel "fuller."
Managing the Crowds and the Wait
Look, if you show up at 7:00 PM on a Friday expecting to walk right in, you’re going to be disappointed. The Sitting Duck menu has been featured on enough "best of" lists that the wait times can get a bit wild.
Pro tip: Go for lunch.
The lunch menu is slightly truncated, but the core hits are all there. Plus, the light in that space during the afternoon is great for the inevitable food photos you’re going to take. They don't take reservations for small parties, so it’s a first-come, first-served situation.
Is it worth a 45-minute wait? Probably. If you like duck, absolutely. If you’re the kind of person who thinks a chicken breast is the pinnacle of culinary achievement, maybe this isn't the spot for you. This is bold food. It’s salty, it’s fatty, and it’s unapologetic.
The Sustainability Factor
People are more conscious now about where their food comes from. The Sitting Duck sources from specific farms that don't use the standard industrial methods. This is "human-quality" sourcing. You can taste the difference in the fat. Grain-fed, cage-free birds produce a cleaner, less "gamey" flavor profile.
This transparency is built into the menu. They’ll tell you exactly which farm the duck on your plate came from. In a city like L.A., that kind of E-E-A-T (Experience, Expertise, Authoritativeness, and Trust) matters. It’s not just marketing; it’s the backbone of their operation.
What Most People Get Wrong About This Place
There’s a misconception that The Sitting Duck is just a "bro-food" spot because of the poutine and the burgers. That’s a mistake. If you look closely at the Sitting Duck menu, there is a lot of nuance.
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The use of seasonal fruit—cherries in the summer, pears in the winter—shows a level of chef-driven intent that you don't find at your average bar and grill. They’re doing real work back there. They’re fermenting their own pickles. They’re curing their own duck prosciutto.
It’s sophisticated food in a casual wrapper.
And that's the secret sauce. You feel like you're just hanging out at a local spot, but you're actually eating food that could easily be served at a Michelin-starred restaurant for three times the price.
Final Thoughts for Your Visit
If you’re planning to tackle the Sitting Duck menu anytime soon, don't over-order. The portions are deceptive. Because the food is so rich, you get full much faster than you think you will. Start with one appetizer for the table and move from there.
And for the love of all things holy, get the duck fat fries. Even if you aren't hungry. Just do it.
Actionable Steps for Your First Visit:
- Check the Specials: They often have a "Daily Quack" which is usually a limited-run experimental dish. If it’s a duck ragu, order it immediately.
- Timing is Everything: Aim for 5:30 PM on a weekday or 2:00 PM for a late lunch to avoid the heaviest crowds.
- Parking Strategy: The Lexington Ave location is notorious for bad parking. Just use a rideshare or be prepared to walk three blocks from a side street.
- Dietary Restrictions: Be aware that this is a tough spot for vegans. They do have a roasted cauliflower dish, but cross-contamination with duck fat is a reality in a kitchen this focused.
- Take Home the Merch: They sell their house-made hot sauce. It’s got a smoky undertone that works on basically everything, even if you’re just making eggs at home the next morning.
The reality is that restaurants like this don't stay "underground" for long. The Sitting Duck menu is a testament to what happens when you do one thing—duck—and you do it better than anyone else in the city. It's a focused, delicious, and slightly chaotic dining experience that perfectly captures the spirit of modern Los Angeles. Enjoy the meal, take the nap you’ll inevitably need afterward, and tell your friends—or don't, if you want to keep the wait times down.